Red Bean & Vegetable Rigatoni
Red Bean & Vegetable Rigatoni
Here's an Italian-flavored pasta dish that's livened up with red beans and vegetables.
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25 min
Prep Time
25 min
Total Time
6
servings Ingredients
4 ounces uncooked dried rigatoni
14 cup Land O Lakes® Butter with Olive Oil & Sea Salt
3 tablespoons chopped fresh basil leaves
12 cup sliced green onions
1 teaspoon finely chopped fresh garlic
2 cups broccoli florets
1 medium (1 cup) red bell pepper, cut into 3/4-inch pieces
1 (15-ounce) can red or black beans, rinsed. drained
1 (11-ounce) can whole kernel corn with green and red peppers, drained
14 teaspoon salt
14 cup freshly shredded Parmesan cheese, if desired
*Substitute 4 ounces of your favorite uncooked dried pasta. **Substitute 2 teaspoons dried basil leaves.
How to make
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STEP 1
Cook rigatoni according to package directions. Drain. Toss pasta with 1 tablespoon Butter with Olive Oil and 1 tablespoon basil. Keep warm.
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STEP 2
Meanwhile, melt remaining butter in 12-inch skillet until sizzling; add green onions and garlic. Cook over medium heat, stirring occasionally, 1-2 minutes or until onions are softened.
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STEP 3
Add broccoli and bell pepper. Continue cooking, stirring occasionally, 3-4 minutes or until peppers are crisply tender. Add remaining basil and all remaining ingredients except Parmesan cheese. Continue cooking, stirring occasionally, 2-3 minutes or until heated through.
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STEP 4
Toss together hot vegetable mixture and hot cooked rigatoni; sprinkle with shredded Parmesan cheese, if desired.
250 Calories
9 Fat (g)
15 Cholesterol (mg)
790 Sodium (mg)
36 Carbohydrates (g)
7 Dietary Fiber
9 Protein (g)
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